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Never Home Alone: From Microbes to Millipedes, Camel Crickets, an...
by Rob Dunn

Language

English

Pages

278

Publication Date

November 06, 2018

Product Description
Customer Reviews
<b>A natural history of the wilderness in our homes, from the microbes in our showers to the crickets in our basements</b><br /><br />Even when the floors are sparkling clean and the house seems silent, our domestic domain is wild beyond imagination. In <i>Never Home Alone</i>, biologist Rob Dunn introduces us to the nearly 200,000 species living with us in our own homes, from the Egyptian meal moths in our cupboards and camel crickets in our basements to the <i>lactobacillus </i>lounging on our kitchen counters. You are not alone. Yet, as we obsess over sterilizing our homes and separating our spaces from nature, we are unwittingly cultivating an entirely new playground for evolution. These changes are reshaping the organisms that live with us--prompting some to become more dangerous, while undermining those species that benefit our bodies or help us keep more threatening organisms at bay. No one who reads this engrossing, revelatory book will look at their homes in the same way again.<br /><br />
Guns, Germs, and Steel: The Fates of Human Societies
by Jared Diamond

Language

English

Pages

528

Publication Date

March 07, 2017

Product Description
Customer Reviews
<p><strong>"Fascinating.... Lays a foundation for understanding human history."—Bill Gates</strong></p><br />In this "artful, informative, and delightful" (William H. McNeill, <em>New York Review of Books</em>) book, Jared Diamond convincingly argues that geographical and environmental factors shaped the modern world. Societies that had had a head start in food production advanced beyond the hunter-gatherer stage, and then developed religion --as well as nasty germs and potent weapons of war --and adventured on sea and land to conquer and decimate preliterate cultures. A major advance in our understanding of human societies, <em>Guns, Germs, and Steel</em> chronicles the way that the modern world came to be and stunningly dismantles racially based theories of human history. Winner of the Pulitzer Prize, the Phi Beta Kappa Award in Science, the Rhone-Poulenc Prize, and the Commonwealth club of California's Gold Medal.
The Noma Guide to Fermentation (Foundations of Flavor)
by , David Zilber

Language

English

Pages

456

Publication Date

October 16, 2018

Product Description
Customer Reviews
<DIV><B><I>New York Times</I> Bestseller</B><BR /><BR /><B>A <I>New York Times</I> Best Cookbook of Fall 2018​<BR /><BR /> “An indispensable manual for home cooks and pro chefs.” —<I>Wired</I></B><BR /><BR />At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles.<BR /><BR /> Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, <I>The Noma Guide to Fermentation</I> takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes.<BR /><BR /> Fermentation is already building as the most significant new direction in food (and health). With <I>The Noma Guide to Fermentation</I>, it’s about to be taken to a whole new level.</DIV>
Ingredients: A Visual Exploration of 75 Additives & 25 Food Produ...
by Dwight Eschliman

Language

English

Pages

272

Publication Date

September 29, 2015

Product Description
Customer Reviews
<B>In the bestselling tradition of <I>The Elements </I>and <I>Salt Sugar Fat</I>, an unprecedented visual exploration of what is really inside our food, setting the record straight on the controversial and fascinating science of chemical and synthetic additives in processed food—from Twinkies and McNuggets to organic protein bars and healthy shakes.</B><BR><BR><B>What’s <I>really</I> in your food?</B><BR> <BR>We’ve all read the ingredients label on the back of a can, box, or bag from the grocery store. But what do all those mysterious-sounding chemicals and additives actually do?<BR> <BR>Focusing on 75 of the most common food additives and 25 ordinary food products that contain them, acclaimed photographer Dwight Eschliman and science writer Steve Ettlinger demystify the contents of processed food. Together they reveal what each additive looks like, where it comes from, and how and why it is used.<BR> <BR>Essential for everyone who is concerned about the wholesomeness of their diet or merely curious about “polysorbate 60” or “tertiary butylhydroquinone,” <I>Ingredients</I> is a visually and scientifically stunning journey from ketchup to Cool Whip.<BR> <BR>You’ll be surprised at what you find.<BR> <BR>* * *<BR> <BR><I>Ingredients</I> focuses on processed food additives from acesulfame potassium to xanthan gum, including artificial and natural flavorings, sweeteners, colorings, preservatives, thickeners, emulsifiers, dessicants, and more.<BR> <BR>It also shows what is inside Amy's Burrito Especial, Campbell's Chunky Classic Chicken Noodle Soup, Doritos Cool Ranch Flavored Tortilla Chips, Dr. Pepper, General Mills Raisin Nut Bran, Hebrew National Beef Franks, Heinz Tomato Ketchup, Hidden Valley The Original Ranch Light Dressing, Hostess Twinkies, Klondike Reese's Ice Cream Bars, Kraft Cool Whip Original, Kraft Singles - American Skim Milk Fat Free, McDonald's Chicken McNuggets, MorningStar Farms Original Sausage Patties, Nabisco Wheat Thins, Naked Green Machine 100% Juice Smoothie, Nestle Coffee-Mate Fat Free The Original Coffee Creamer, Ocean Spray Cran-Grape Juice Drink, Oroweat Healthy Multi-Grain Bread, PowerBar Performance Energy Bar Oatmeal Raisin, Quaker Instant Oatmeal Strawberries and Cream, Red Bull Energy Drink, Snickers Bar, Trident Perfect Peppermint Sugar Free Gum, and Vlasic Ovals Hamburger Dill Chips.
The Food Lab: Better Home Cooking Through Science
by J. Kenji López-Alt

Language

English

Pages

962

Publication Date

September 21, 2015

Product Description
Customer Reviews
<p><strong>A <em>New York Times</em> Bestseller<br /><br />Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award<br /><br /><br /><br />"The one book you must have, no matter what you’re planning to cook or where your skill level falls."—<em>New York Times Book Review</em></strong></p><br /><p>Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time?</p><br /><p>As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In <em>The Food Lab</em>, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.</p>
The Old Farmer's Almanac 2019
by Old Farmer's Almanac

Language

English

Pages

304

Publication Date

September 04, 2018

Product Description
Customer Reviews
<DIV>America’s oldest and largest farmer’s almanac is back with its famous 80% accurate long-range weather predictions for 2019! As it has been since 1792 when George Washington was still in office, <I>The Old Farmer’s Almanac</I> is jam-packed with gardening advice and charts, notable astronomical events, folklore, humor, contests, husbandry, best fishing days, home remedies, wisdom, recipes, cultural and culinary trends, and more—too much more to mention.<BR /><BR /> Makes a wonderful stocking stuffer and not just because it will fit inside one! The price is modest to begin with, plus it’s a gift that will be read and appreciated all year long!<BR /> Printed in the USA.</DIV>
Unsavory Truth: How Food Companies Skew the Science of What We Ea...
by Marion Nestle

Language

English

Pages

320

Publication Date

October 30, 2018

Product Description
Customer Reviews
<div><b>America's leading nutritionist exposes how the food industry corrupts scientific research for profit</b><br /><br /> Is chocolate heart-healthy? Does yogurt prevent type 2 diabetes? Do pomegranates help cheat death? News accounts bombard us with such amazing claims, report them as science, and influence what we eat. Yet, as Marion Nestle explains, these studies are more about marketing than science; they are often paid for by companies that sell those foods. Whether it's a Coca-Cola-backed study hailing light exercise as a calorie neutralizer, or blueberry-sponsored investigators proclaiming that this fruit prevents erectile dysfunction, every corner of the food industry knows how to turn conflicted research into big profit. As Nestle argues, it's time to put public health first. Written with unmatched rigor and insight, <i>Unsavory Truth </i>reveals how the food industry manipulates nutrition science--and suggests what we can do about it. <br /><br /></div>
How Plants Work: The Science Behind the Amazing Things Plants Do ...
by Linda Chalker-Scott

Language

English

Pages

235

Publication Date

April 15, 2015

Product Description
Customer Reviews
<DIV><P><B>The more you know, the better you grow!</B><BR /><BR /> Plants are capable of interesting and unexpected things. Why do container plants wilt when they’ve been regularly watered? Why did the hydrangea that thrived last year never bloom this year? Why do slugs wipe out the vegetable garden instead of eating the weeds? Plant physiology—the study of how living things function—can solve these and most other problems gardeners regularly encounter.</P><P>In <I>How Plants Work, </I>horticulture expert and contributor to the popular blog <I>The Garden Professors</I>, Linda Chalker-Scott brings the stranger-than-fiction science of the plant world to vivid life. She uncovers the mysteries of how and why plants do the things they do, and arms the home gardener with fascinating knowledge that will change the way they garden.</P></DIV>
The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the He...
by , Alex LaGory

Language

English

Pages

400

Publication Date

March 17, 2016

Product Description
Customer Reviews
<DIV><B>2016 Silver Nautilus Book Award Winner </B><BR /><BR /> Brew your own kombucha at home! With more than 400 recipes, including 268 unique flavor combinations, you can get exactly the taste you want — for a fraction of the store-bought price. This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and troubleshooting tips. The book also includes information on the many health benefits of kombucha, fascinating details of the drink’s history, and recipes for delicious foods and drinks you can make with kombucha (including some irresistible cocktails!).<BR /><BR /> “This is the one go-to resource for all things kombucha.”<BR /> — Andrew Zimmern, James Beard Award–winning author and host of Travel Channel’s <I>Bizarre Foods </I></DIV>
Flavor: The Science of Our Most Neglected Sense
by Bob Holmes

Language

English

Pages

310

Publication Date

April 25, 2017

Product Description
Customer Reviews
<p><strong>A journey into the surprising science behind our flavor senses.</strong></p><br /><p>Can you describe how the flavor of halibut differs from that of red snapper? How the taste of a Fuji apple differs from a Spartan? For most of us, this is a difficult task: flavor remains a vague, undeveloped concept that we don’t know enough about to describe—or appreciate—fully. In this delightful and compelling exploration of our most neglected sense, veteran science reporter Bob Holmes shows us just how much we’re missing.</p><br /><p>Considering every angle of flavor from our neurobiology to the science and practice of modern food production, Holmes takes readers on a journey to uncover the broad range of factors that can affect our appreciation of a fine meal or an exceptional glass of wine. He peers over the shoulders of some of the most fascinating food professionals working today, from cutting-edge chefs to food engineers to mathematicians investigating the perfect combination of pizza toppings. He talks with flavor and olfactory scientists, who describe why two people can experience remarkably different sensations from the same morsel of food, and how something as seemingly unrelated as cultural heritage can actually impact our sense of smell.</p><br /><p>Along the way, even more surprising facts are revealed: that cake tastes sweetest on white plates; that wine experts’ eyes can fool their noses; and even that language can affect our sense of taste. <em>Flavor</em> expands our curiosity and understanding of one of our most intimate sensations, while ultimately revealing how we can all sharpen our senses and our enjoyment of the things we taste.</p><br /><p>Certain to fascinate everyone from gourmands and scientists to home cooks and their guests, <em>Flavor</em> will open your mind—and palette—to a vast, exciting sensory world.</p>

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